Every compound-food link in CompKitchen comes from a peer-reviewed source. Search 38,144 flavor-relevant papers — part of a 44,648-paper indexed corpus — on aroma compounds, odor thresholds, GC-MS analyses, and sensory studies that power the pairing engine.
Without supervision or human-coded labels, a UMAP projection of 7,464 volatile compounds across 450 ingredients reproduces conventional food categories — and surfaces cross-category molecular bridges that traditional culinary intuition misses.
Johnson, M. C. (2026). Zenodo. DOI: 10.5281/zenodo.19719459
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
Waste cooking oil is a common byproduct in the culinary industry, often posing disposal challenges. This study explores its conversion into the valuable bioplastic material, medium... Read full abstract on PubMed →
This study analyzes the pigments and binders used in the painted wooden structure of DaZhong Gate in the Confucius Temple in Qufu, Shandong Province, China. Five samples were colle... Read full abstract on PubMed →
A comprehensive analysis of outdoor weathering and soil burial of cork during 1-year experiments was carried out with measurements of CIELAB color parameters, cellular observations... Read full abstract on PubMed →
To enhance the energy release of Al powder in solid propellant, ploy (difluoroaminomethyl-3-methylethoxybutane) (PDF), which has difluoroamino (NF<sub>2</sub>), was utilized to imp... Read full abstract on PubMed →
We used gas chromatography-mass spectrometry (GC-MS) with an untargeted metabolomics approach to look at the metabolite profiles of traditional Iranian yogurts made from cow, goat,... Read full abstract on PubMed →
Despite native whey (hereafter termed WHEY) being a watery by-product rich in high-value nutritional components, it poses environmental concerns. Recently, the techniques of therma... Read full abstract on PubMed →
Static infusion of oak chips in wine is a common practice during wine ageing, aimed at improving sensory properties and stability of wines. The wine/chips contact required to reach... Read full abstract on PubMed →
This research aims to predict the presence of marker compounds that differentiate tubruk brew from coffee beans with different postharvest processing. This research also aims to pr... Read full abstract on PubMed →
Abstract Bilberry (Vaccinium myrtillus L.) is well-known as an excellent natural dietary source due to its high level of bioactive compounds, attracting significant interest from... Read full abstract on PubMed →
Peach palm (Bactris gasipaes) is a native tree from Brazil widely used for obtaining palm heart. Due to the increasing interest in palm heart, plantations are expanding to the Braz... Read full abstract on PubMed →
The tea plant is abundant in bioactive compounds, including flavonoids, amino acids, alkaloids, terpenoids, and lipids, which greatly affect tea quality and flavors. Despite there... Read full abstract on PubMed →
<h4>Introduction</h4>Bisphenol A (BPA), an organic compound used to produce polycarbonate plastics and epoxy resins, has become a ubiquitous contaminant due to its high-volume prod... Read full abstract on PubMed →
This study investigated the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White bre... Read full abstract on PubMed →
Seahorses are increasingly recognized for their nutritional potential, which underscores the necessity for comprehensive biochemical analyses. This study aims to investigate the fa... Read full abstract on PubMed →
Foodborne illnesses pose a serious threat to public health, with increasing global incidence rates driven by factors such as rising meat consumption. Rapid detection of foodborne p... Read full abstract on PubMed →
<i>Salvia miltiorrhiza</i> seeds (SMS) are the main by-product of the production processing of <i>Radix Salviae Miltiorrhizae</i>. The main purposes of this work are to analyse the... Read full abstract on PubMed →
BACKGROUND: Zophobas atratus larval meal (ZLM) is a high-quality feed supplement with potential activities that can improve fish growth performance and promote meat quality. Howeve... Read full abstract on PubMed →
BACKGROUND: The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus ilex to have great potential for use in the food industry as functional ingre... Read full abstract on PubMed →
Chinese local pig breeds have unique meat flavor. In this study, we investigated the meat quality traits and the characteristics of the nutritional flavor substances such as amino... Read full abstract on PubMed →
Identifying a viable substitute for the limited array of current antifungal agents stands as a crucial objective in modern agriculture. Consequently, extensive worldwide research h... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.